Yeasted Oaten Loaf is a traditional Irish recipe for a classic yeasted loaf of bread made from a blend of what flour, whole-grain flour and rolled oats that is an excellent breakfast loaf. The full recipe is presented here and I hope you enjoy this classic Irish version of: Yeasted Oaten Loaf.
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With its blend of whole-grain flour and oats tis is an excellent breakfast loaf. It has a low glycaemic index and plenty of slow-release sugars so it's great for kids as a pre-school and sandwich loaf. The loaf is easy to make and freezes well.
Ingredients:
500g plain flour
500g whole-grain flour
500g rolled oats (the quick-cook, not the instant kind)
50g sugar
2 tbsp salt
100g butter
600ml milk
2 packets active, dried, yeast
120ml lukewarm water
Method:
Mix together the flours and oats in a bowl and set aside. In the meantime, combine the sugar, salt, butter and milk in a saucepan. Heat gently until the butter melts then take off the heat and set aside to cool to lukewarm.
Dissolve the yeast in the warm water, add a pinch of salt and set aside for about 10 minutes or until the mixture is frothy.
Form a well in the flour mixture and add the butter mix and the yeast mix to this. Work the flours into the liquid ingredients (don't worry at this point if the liquid does not absorb all the flour mix).
Turn the dough out onto a floured work surface and knead the excess flour into the dough. Continue kneading the dough for between 10 and 15 minutes, or until very smooth and elastic, then form the dough into a ball an elastic, then form the dough into a ball, transfer to a greased bowl and turn to grease the top. Cover with a sheet of clingfilm (plastic wrap) and set aside in a warm place to rise for about 2 hours or until doubles in volume.
After this time, knock the dough back, then divide into three portions. Cover lightly and allow to rest for 10 minutes. After this time, shape roughly into loaves then place each loaf in a greased loaf tin (about 22.5 x 12.5 x 8cm). Cover these and set aside in a warm place for about 90 minutes, until the dough has doubled in volume.
Transfer to an oven pre-heated to 200°C and bake for about 35 minutes or until lightly browned and cooked through. When done, the loaves should sound hollow when rapped on the base.
Remove the loaves from the tins and set aside to cool on a wire rack. These are excellent eaten whilst still warm and spread with butter.
